Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteThis wild mushroom and white bean (cannellini) cassoulet is a great opportunity to use all the different types of mushrooms available in the market. I used chicken with my mushroom and cannellini cassoulet, but it works equally well with pork or lamb. The cassoulet has loads of flavour and you can use any combination of mushroom varieties.
Chicken with Wild Mushroom and Cannellini Cassoulet
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.
Ingredients
- 4 chicken breasts
- 300 gr wild mushrooms chanterelles, girolles, black trumpet etc...
- 50 gr butter
- 2 shallot(s) finely chopped
- 100 ml double cream
- 400 gr Tin of white cannellini beans drained and rinsed
- 200 ml chicken stock or vegetable stock
- 250 ml dry white wine
- 2 cloves garlic finely chopped
- 50 ml olive oil
- Ground Pepper
- sea salt
- 10 gr flat-leaf (Italian) parsley finely chopped
Instructions
- Put 10 mls of olive oil and 20 gr of butter in a hot frying pan.
- When the butter is turning brown, add each type of mushroom separately and sauté each type for approximately 5 minutes.
- Put the cooked mushrooms together in a bowl and set aside.
- Wipe clean the pan, add some olive oil and gently fry the chopped shallot and chopped garlic, being careful not to burn the garlic or the flavour of the cassoulet will be spoilt.
- When the shallots are translucent, add white wine and simmer until reduced by half.
- Add the stock and simmer again to reduce by half.
- When the liquid has reduced down, add the beans and cook gently for 4 minutes.
- Add the mushrooms, pour in the double cream and simmer very gently until the sauce thickens slightly.
- Season to taste with black pepper and sea salt.
- Set aside and keep warm.
- Place the chicken fillets between two pieces of cling film and gently flatten with a meat mallet or rolling pin.
- Trim away any fat or sinew and season with salt and pepper.
- Heat the remaining oil and butter in a frying pan on a medium heat.
- Sauté the chicken on both sides until nicely coloured and cooked throughout.
- Reheat the cassoulet and sprinkle with the chopped parsley.
- Serve the chicken fillets on top of the cassoulet with some lightly cooked French beans tossed in butter and garlic.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment